Indonesian-Style Chicken Curry

Name: Indonesian-Style Chicken Curry
Ingredients: 1 tablespoon coriander seed; 1/2 teaspoon red chili pepper flakes, crushed; 2 garlic cloves, chopped; 1 medium onion, chopped; 1 piece fresh ginger, 10cm, peeled and thinly sliced; 3 tablespoons peanut oil; 5 kaffir lime leaves; 4 -6 sticks cinnamon (about 10cm each); 1 stalk lemongrass, tied into a knot; 1 1/2 kg chicken thighs, and legs; 2 cups coconut milk; 3/4 teaspoon salt; jasmine rice, for serving

13 ingredients

9 steps

Ingredients

1 tablespoon coriander seed
1/2 teaspoon red chili pepper flakes, crushed
2 garlic cloves, chopped
1 medium onion, chopped
1 piece fresh ginger, 10cm, peeled and thinly sliced
3 tablespoons peanut oil
5 kaffir lime leaves
4 -6 sticks cinnamon (about 10cm each)
1 stalk lemongrass, tied into a knot
1 1/2 kg chicken thighs, and legs
2 cups coconut milk
3/4 teaspoon salt
jasmine rice, for serving

Directions

1

Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
2

Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
3

Cook, stirring frequently, until fragrant, 5-7 minutes.
4

Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
5

Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
6

Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
7

Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
8

Add the remaining coconut milk; cook for 2 minutes.
9

Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.